Honey Sriracha Chicken with Pineapple & Jasmine Rice –

Ingredients

• 400g Jasmine rice
• 900ml chicken stock
• 150g green beans, cut into 3cm pieces
• 1 tbsp fresh root ginger, finely chopped
• 115g honey
• 115g sriracha
• 1 lime, juice and zest
• 1 tbsp grated ginger
• 2 tsp cornflour
• 1 tsp toasted sesame oil
• ¼ tsp Chinese five spice
• 6 x 200g skin on, bone-in chicken thighs
• 1 ½ red peppers, cut into 3cm pieces
• 200g fresh pineapple, cut into 3cm chunks
• 1 tbsp oil
• 1 tsp sea salt flakes
• 14oz Jasmine rice
• 30fl. oz chicken stock
• 5oz green beans, cut into 3cm pieces
• 4oz honey
• 4oz sriracha
• 6 x 7oz skin on, bone-in chicken thighs
• 7oz fresh pineapple, cut into 3cm chunks
• Tin Foil
• Step 1 Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
• Step 3 In a separate large bowl, toss pepper , pineapple, salt and oil until evenly coated . Transfer to piece of aluminium foil and wrap to create a foil packet approximately 25cm long and 10cm wide.
• Step 4 Transfer 1 ½ tablespoons of the marinade to the Bake Tray, then place the ch i cken onto the tray. S lide the tray into Level 2.